Bite-sized Buchujeon is a Korean garlic chive pancake made with chopped garlic chives, carrot, Cheongyang chili pepper, pancake mix, water, and egg.
Unlike a large traditional buchujeon, this version is cooked in small round pieces, making it easy to eat in one bite. It is crispy around the edges, savory in the center, and perfect as a snack, appetizer, side dish, or party food.
This recipe is simple, quick, and especially good when you want a Korean pancake that is easy to serve to guests.
What is Buchujeon?
Buchujeon is a Korean savory pancake made with garlic chives.
The word “buchu” means garlic chives, and “jeon” means Korean pan-fried pancake.
Garlic chives have a mild garlicky aroma and a fresh green flavor. When mixed into a light pancake batter and pan-fried in oil, they become savory, fragrant, and delicious.
Traditional buchujeon is often made as one large pancake, but this recipe makes small bite-sized pancakes that are easier to flip, serve, and eat.
Recipe Information
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2
Difficulty: Easy
Cuisine: Korean
Main Ingredient: Garlic chives
Best Served As: Korean pancake, appetizer, or side dish
Ingredients
Main Ingredients
1 handful garlic chives
A small amount of carrot
1 Cheongyang chili pepper
1/2 paper cup Korean pancake mix
1/2 paper cup water
1 egg
Cooking oil, as needed
Optional Seasoning
A small pinch of salt, to taste
Ingredient Notes
Garlic Chives
Garlic chives are the main ingredient of Buchujeon.
They have a fresh, slightly garlicky flavor that becomes more savory when pan-fried.
For this bite-sized version, chop the chives into short 1cm pieces so they mix evenly into the batter.
Carrot
Carrot adds color, light sweetness, and texture.
Cut it into small pieces similar in size to the chopped garlic chives.
Cheongyang Chili Pepper
Cheongyang chili pepper adds a spicy kick.
If you want a milder version, you can skip it or use a less spicy chili pepper.
Korean Pancake Mix
Korean pancake mix helps create a savory and slightly crisp pancake.
If you do not have Korean pancake mix, you can use all-purpose flour, but the flavor and texture may be slightly different.
Egg
Egg helps the batter hold together.
It also gives the pancakes a softer and richer texture inside.
How to Make Bite-Sized Buchujeon
Step 1: Prepare the Garlic Chives
Wash and trim the garlic chives.
Cut them into short 1cm pieces.
Set aside a small amount of chopped garlic chives for blending into the batter.
Step 2: Prepare the Vegetables
Cut the carrot into small thin pieces.
Finely chop the Cheongyang chili pepper.
Keep the pieces small so the pancakes cook evenly and are easy to eat in one bite.
Step 3: Blend the Batter Base
In a blender, add water, egg, and a small amount of garlic chives.
Blend until smooth.
This gives the batter a light green color and adds more garlic chive flavor throughout the pancake.
Step 4: Make the Batter
Place the Korean pancake mix in a mixing bowl.
Add the blended chive mixture.
Stir until a smooth batter forms.
If you prefer a slightly saltier pancake, add a small pinch of salt.
Step 5: Add the Vegetables
Add the chopped garlic chives, carrot, and Cheongyang chili pepper to the batter.
Mix until the vegetables are evenly coated.
The batter should be thick enough to hold the vegetables together.
Step 6: Heat the Pan
Heat a frying pan over medium heat.
Add enough cooking oil to coat the bottom of the pan.
The oil should be hot enough to sizzle when the batter is added.
Step 7: Pan-Fry into Bite-Sized Pancakes
Spoon small portions of batter into the pan.
Shape each portion into a small round pancake.
Cook until the bottom becomes golden and crispy.
Flip and cook the other side until fully cooked and lightly browned.
Step 8: Serve
Transfer the bite-sized Buchujeon to a plate.
Serve hot for the best crispy texture.
You can eat them plain or dip them in a simple soy-vinegar dipping sauce.
Optional Dipping Sauce
Mix together:
- 1 tbsp soy sauce
- 1 tbsp vinegar
- A pinch of gochugaru
- A few sesame seeds
This simple dipping sauce adds saltiness, acidity, and a mild spicy flavor.
Pro Tips
Cut the Chives Short
For bite-sized pancakes, short pieces of garlic chives work better than long pieces.
They mix evenly into the batter and make the pancakes easier to shape.
Blend Some Chives into the Batter
Blending a small amount of garlic chives with water and egg gives the batter more flavor and a light green color.
This makes the pancakes taste more aromatic.
Use Enough Oil
Jeon tastes best when pan-fried with enough oil.
A generous coating of oil helps create crispy edges.
Cook Over Medium Heat
Medium heat gives the best texture.
If the heat is too high, the outside may burn before the inside cooks.
If the heat is too low, the pancakes may absorb too much oil and become greasy.
Make Them Small
Small pancakes are easier to flip and serve.
They are also great for guests, lunch boxes, and party platters.
What to Serve with Bite-Sized Buchujeon
Bite-sized Buchujeon pairs well with:
- Soy-vinegar dipping sauce
- Kimchi
- Tteokbokki
- Eomuk Bokkeum
- Kongnamul Guk
- Miyeokguk
- Korean pickled onions
- Musaengchae
- Makgeolli
- Korean BBQ
It is especially good as an appetizer or snack with a dipping sauce.
Storage Tips
Buchujeon tastes best right after cooking.
The edges are crispiest when served hot from the pan.
If you have leftovers, store them in an airtight container in the refrigerator for up to 1 day.
To reheat, place them in a frying pan over low to medium heat until warm and crispy again.
Avoid microwaving if possible because it can make the pancakes soft.
Freezing is not recommended because the texture may become watery after thawing.
Frequently Asked Questions
Can I use all-purpose flour instead of Korean pancake mix?
Yes.
You can use all-purpose flour, but Korean pancake mix gives better flavor and texture.
If using all-purpose flour, add a small pinch of salt for seasoning.
Can I make this without Cheongyang chili pepper?
Yes.
Skip the chili pepper if you want a mild version.
This is a good option for children or people who do not enjoy spicy food.
Why are my pancakes not crispy?
There may not be enough oil, or the pan may not be hot enough.
Use medium heat and enough oil to lightly fry the edges.
Can I make one large pancake instead?
Yes.
You can make one large Buchujeon instead of small pancakes.
However, small pancakes are easier to flip and better for serving as finger food.
Can I add seafood?
Yes.
Small pieces of squid or shrimp can be added.
Make sure they are chopped small so the pancakes cook evenly.
Can I make the batter ahead of time?
It is better to make the batter right before cooking.
If the batter sits too long, the vegetables may release water and make the texture less crispy.
Final Thoughts
Bite-sized Buchujeon is a simple and delicious Korean garlic chive pancake that is crispy, savory, and easy to eat.
With garlic chives, carrot, Cheongyang chili pepper, pancake mix, water, and egg, you can make a flavorful Korean pancake in about 20 minutes.
The key is to chop the chives short, blend a small amount into the batter, cook over medium heat, and pan-fry with enough oil.
If you want an easy Korean pancake recipe that works well as a snack, side dish, appetizer, or guest-friendly dish, this bite-sized Buchujeon recipe is a perfect choice.
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